Gluten-free oil shortcrust pastry is a real discovery that truly made me happy. Honestly, it’s the best among all those I’ve tested over the years! It has absolutely nothing to envy compared to a regular shortcrust; on the contrary, its flavor is truly spectacular… or, as I always say, it’s out of this world! What will surprise you most is that it’s extremely easy to prepare and, above all, very workable: it doesn’t crumble and keeps its shape. It’s the ideal solution for anyone looking for a light, crumbly, and quick base for tarts or cookies that everyone will love, not only those who must eat gluten-free. Thank you for the trust you have shown over the years. Come with me and let’s start making a mess in the kitchen.
Enjoy the recipe, Giusi.
You might also be interested in:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gluten-free oil shortcrust pastry
These ingredients are for a tart about 9–9.5 inches in diameter (22–24 cm) or for many small cookies.
- 7.8 oz rice flour
- 4.6 oz potato starch (or cornstarch)
- 2.8 oz granulated sugar
- 2 eggs
- 5 tbsp extra virgin olive oil (or neutral vegetable oil)
- 1 tsp baking powder
- 1 tsp vanilla extract
Steps for the gluten-free oil shortcrust pastry
In a bowl, work the eggs with the sugar, add the tablespoon of vanilla extract and then the oil. Finally, add the rice flour, the cornstarch, the potato starch and the teaspoon of baking powder.
Remember to sift the cornstarch, the potato starch and the baking powder to avoid lumps.
Knead all the ingredients until the dough is soft, compact and homogeneous; if necessary, add a little more rice flour.
The dough is ready to use: you can make a tart about 9–9.5 inches (22–24 cm) in diameter or many small cookies.
Baking times
For the tart: Bake at 356°F in a preheated conventional oven for about 25–30 minutes, until golden.
For the cookies: Bake at 356°F in a preheated conventional oven for about 10–12 minutes (depending on size), removing them when the edges just start to color.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you’ve shown me all these years.
Storage
The gluten-free oil shortcrust pastry can be stored in the refrigerator, wrapped in plastic wrap, for 2–3 days if you don’t use it immediately. Once baked, the tart or the cookies remain crisp for 3–4 days if kept in an airtight container or under a glass dome, in a cool, dry place.
